Sliced and Buttered White or Rye Bread, Sliced and Rolled Bread

Cut thin slices from the crumb of a loaf of white or brown bread, cover one side with butter and put one on top of the other, the buttered sides together; pare them into oblong or three cornered pieces.

Sliced and Rolled Bread.—These are slices of bread cut very thin, buttered on one side, and rolled up; cover each roll with a sheet of waxed paper, and twist the ends so that the bread is well enclosed. Bread done up in this way will remain fresh quite awhile.